Diy Timber Packs

They're also tasty sauteed in butter or as a pizza topping. Slice them into salads or serve with vegetable dip. These firm, sweet mushrooms are delicious raw. One box will produce a crop every 2 weeks for up to 3 months.

Now you can feast on the freshest, most flavorful portabellas ever by growing your own with this fun, foolproof kit. With a few minutes setup and daily misting, you can harvest fresh, hefty portabellas up to 5" across in just four weeks! The mushroom...

Handmade in small batches using real flowers, the beautifully boxed set of five non-alcoholic elixirs includes lavender, elderflower, rose hip, orange blossom and juniper berry – enough for 20 drinks.

Aging in oak adds subtle and unique flavors that can't be achieved in any other way. The same is true for hot sauces! This barrel is crafted from white oak that's lightly toasted to bring out its essence, elevating hot sauces to gourmet status.

With this easy-to-use kit, you can expect to harvest your first batch of giant portabellas in about four weeks. Growing your own mushrooms is a fun and rewarding family activity. The filet mignon of fungi! Giant portabellas can reach up to 8" across and...

Homemade ricotta cheese is delightful in dips and lasagna. Our DIY cheesemaking kit contains enough ingredients to make 30 batches — just add milk. Kit includes dairy thermometer, citric acid, one yard of reusable butter muslin, vegetable rennet tablets...

3/4 gallon), air-lock lid to seal out contaminants for safe fermentation, and ceramic weights to keep vegetables submerged. Made by Kilner, trusted by generations of European families for their food preservation supplies.

Unbox and get going: simply mix up the ingredients, bottle them, and let the flavors meld undisturbed for a few days. Mix everything up on Sunday and you'll be ready to host a taco party on Saturday.

Whether you're a beginner or seasoned cheese-maker, you can make up to 20 pounds of a variety of cheeses, including farmhouse cheddar, gouda, colby, Monterey jack, cottage, feta, ricotta and parmesan cheeses.

Mecko Woods Ltd is a family run business supplying an extensive range of pallet & packaging related products, wood pellets, charcoal and firewood to businesses throughout Europe and America We supply new and used Wooden Pallets, Pallet Collars, Plastic...

Excellent flavour for sauces, catsup, purees, bruschetta and soups. Heirloom paste tomato with very large, heart shaped fruit, meaty interior with very little juice or seeds.

Black Prince is native to Irkutsk in Siberia, making it well suited to cooler, shorter seasons. The sweet taste makes it perfect for eating fresh sprinkled with chopped basil. 70-80 days to maturity.

Very winter hardy. Freezing temperatures tenderize it bringing out its full flavour. Wonderful raw, in soups, stews, steamed or stir-fried, especially blended with fresh, chopped chives and coriander! 100 days.

Large globes with light brown skin are ultra-mild and the crunchy, white flesh is delicious either raw or cooked. Old fashioned variety from France, and although not a long- keeper, these are one of the sweetest onions to grow.

The tiny black tomatoes make a beautiful addition to salads. Hugely prolific, the plant produces clusters of purple-black mini tomatoes that are so sweet and delicious, they may not make it from the garden into the house! Plants are very tall, early producers.

Soft, silky, shimmering silver foliage, in neat 30cm/12in mounds.

Coming from the Isle of Krim, off the Crimean coast in the Black Sea, it has become a favourite of gardeners and cooks, and there are even recipes that call for it specifically. The vines are indeterminate and need to be staked or caged.

Can be harvested at green stage for use in salads, stir fries, as a crudite or stuffed! Resistant to tobacco mosaic virus, a common disease in peppers. Early maturing, old fashioned variety of bright red pepper with thick walls of juicy, sweet and tender...

Has a fiery, apple-cherry tomato flavour. Closely related to ‘Habanero' chile. Heat: 150,000-325,000 Scoville units. Great for salsas and sauces. The famous hot pepper of the Caribbean with more or less spherical fruits about 4cm/1.5” in diameter.

Sweet, thick walled fruits add splash of colour to salads, vegetable trays, and stir fries. Resistant to tobacco mosaic virus, a common disease in peppers. Old fashioned variety that matures to a golden-yellow at maturity.

Baby finger-sized chilli peppers, 4cm/1.5" long. (Chile de arbol Coreano; Bird´s eye pepper) One of the hottest chillis popular throughout Asia and Mexico. Heat: 50,000-100,000 Scoville units.

Brickred to black-purple when dry; 10cm/4in long by 7cm/3” wide. In fresh form it is known as Poblano and in dried form it is known as Ancho. The most commonly used dried chile of Mexico; essential for sauces and moles.

Tasty steamed, stir-fried or in salads. Tender sweet leaves of excellent flavour are highly nutritious and the attractive blue-green/red frilly leaves are cold hardy, making it possible to harvest during the winter.

Superb sliced raw in green salads, sauteed, or quartered in chicken casseroles. (Finocchio) Unlike sweet fennel, this produces a bulbous base of delicate anise flavour and crisp texture.

Good for slicing, in salads and sandwiches. Heirloom variety from the 1800s producing medium-large fruits of dark reddish pink with an extremely fine distinctive flavour, of gourmet quality.

Leaf oils are used in perfume. Traditionally planted in knot gardens or low hedges. (Lavender cotton) Attractive low bushy herb with aromatic grey-green leaves. Hang dried bunches in closets to repel moths.

Plants are highly productive and disease resistant. Slender fruits are excellent for frying, cooking and pickling. Yields of 40-50 fruits per plant are not unusual.